Canadian Chefs' Congress

6pm. Less than an hour before our next fundraiser begins. The mystery chefs gather for a group photo before the guests arrive at 6:30. Can you tell who’s cooking tonight?

6:30pm. As guests arrive, they are greeted with a glass of 2008 Pink Elephant bubble from Naramata’s Elephant Island Orchard Wines.

6:45pm. Julian Bond jumps on a chair to announce the location of the 8 kitchens and the 8 mystery chefs. The crowd is revved up and released into the culinary school to start exploring!

7:30pm. Let’s slowly reveal the chefs and what they’re serving up tonight:

Chef Neil Taylor – Cibo

Chef Taylor is serving panelle: chickpea fritters with buffalo mozzarella and smashed peas and fava beans.

Chef Ned Bell – Cabana Bar and Grille

Chef Bell offers a summer salad with roasted tomatoes and peppers, belgian endive, local goat cheese, toasted walnuts, dehydrated pepper powder, and cucumber, with all ingredients hailing from Windset Farms.

Chef Robert Belcham – Refuel & Campagnolo

Chef Belcham has made a fennel stuffed Sloping Hills porchetta with a summer vegetable salad and a charred wild ramp vinaigrette.

Chef James Walt – Araxi

Chef Walt has prepared a crab and avocado egg crepe with chilled tomato soup and tomato pearls.

Chef Angus An – maenam

Chef An’s dish is a banana blossom salad, which he serves you along with a long pull of R&B Sun God wheat ale from his keg under the table.

Chef Scott Jaeger – The Pear Tree Restaurant

Chef Jaegar presents seared albacore tuna with compressed cucumber and watermelon salad, yuzu gel, coriander sheets, and puff rice.

Chef Neil Wyles – Hamilton Street Grill

Chef Wyles posts a double feature: root beer braised shortribs and Summer Breeze oysters.

Chef Julian Bond – Pacific Institute of Culinary Arts

Last but not least, venue host Chef Bond has cooked up a venision with porcini mushoom and mixed potato puree.

9pm. While guests indulged in dessert, Chefs Julian Bond and Neil Wyles announced the two more Mystery Kitchen fundraisers: the next at the Vancouver Club on Friday, July 30th, and a late August encore at the Pacific Institute of Culinary Arts. The chef lineup will be unique for each Mystery Kitchen event, so if you liked this one, please stay tuned for the next ones and bring your friends next time around!

Full photo gallery:

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